Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter, melted: 1/2 cup (1 stick, 113g)
- Fresh raspberries: 2 cups (300g)
- Sugar: 1 cup (200g)
- Cornstarch: 2 tablespoons (16g)
- Salt: 1/4 teaspoon
- Water: 1 cup (240ml)
- Heavy cream: 1 cup (240ml)
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
- 10 minutes (for the raspberry filling)
Difficulty Level:
Preparation Method Steps:
- Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of an 8x8-inch (20x20cm) baking dish and refrigerate for 15 minutes.
- Raspberry Filling: In a medium saucepan over medium heat, whisk together the raspberries, sugar, cornstarch, salt, and water. Bring to a simmer and cook until thickened, about 5 minutes. Let cool slightly.
- Whipped Cream: In a large bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Assembly: Spread the raspberry filling over the chilled crust. Top with the whipped cream and refrigerate for at least 4 hours or overnight.
Nutritional Information:
Per serving (1/8 of the cake):
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Creamy and tangy raspberry flavor
- Rich, buttery graham cracker crust
- Light and airy whipped cream topping
- Perfect for summer gatherings or special occasions
User Comments:
- "This cake is absolutely delicious! The raspberry filling is so flavorful and the crust is the perfect balance of crunch and sweetness."
- "It's so easy to make and always a hit with my family. I love the freshness of the raspberries."
- "The whipped cream topping takes this cake over the top! It's creamy and light and adds a touch of elegance."
Special Precautions and Tips:
- Use fresh raspberries for the best flavor.
- If you can't find heavy cream, you can substitute whipped topping.
- Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld.
- If you're short on time, you can make the raspberry filling ahead of time and refrigerate it until ready to assemble the cake.
